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1 Jan


Bear Cupcakes

Almond Cupcakes

The Big 60 Cupcakes

Gingerbread Cupcakes

Black Sesame Cupcakes & Earl Grey Cupcakes

Iron Cupcake: Earth JULY Challenge

28 Jul

I was compelled to join the ICE monthly challenge again and this time they came up with the theme HERBS!
It was so much fun trying to come up with a cupcake recipe that uses herbs and I wanted to come up with something that is probably not the common combo that you can google on the net.

So I made these. It potrays my love affair with margarita pizzas – a simple combo of tomato, basil and cheese. But unfortunately I ran out of cream cheese at the time and ended up having to make a basic SMBC with basil leaves instead. I think adding the freshly chopped basil leaves to a CREAM CHEESE frosting would taste superb as well! Even so, this cupcake was really yummy too :)

Tomato Cupcake with Basil BC

Tomato Cupcake with Tomato Jam filling and Basil Buttercream
(Makes 6 cupcakes)

Ingredients:
Cupcake
1/2 cup flour
1/4 cup cornflour
1/2 cup sugar
1 tsp baking powder
1/4 tsp salt
1/4 cup ( 1/2 stick) butter
1 egg
3 tbsp tomato juice (or 1/2 large tomatp-blended)

Tomato Jam
1 fresh tomato- blended
1/4 cup sugar
1/4 water
2 tbsp cornstarch

Basil Buttercream
1 cup Swiss Meringue Buttercream
4-5 leaves of fresh basil, finely chopped

Directions:

  1. Sift all dry ingredients together.
  2. Place butter, sugar, egg, dry ingredients with tomato juice and mix together at high for 1-1 1/2minutes.
  3. Divide batter into 6 cupcake liners and bake in preheated oven at 160 degrees for 18-20minutes.

Prepare Tomato Jam:

  1. Cook all ingredients until thickened and leave to cool.

Prepare Basil Buttercream:

  1. Chop fresh basil leaves finely and add to 1 cup of SMBC.Mix well.

Assembling:

  1. Scoop out the middle part of the cupcake and fill in with tomato jam.Pipe Basil Buttercream on top and serve.

Tomato cupcake with Basil BC

I hope you’d give this recipe a try! :)

Oh yes..

This month’s ETSY PRIZE-PACK is from artists:

And of course not to forget thecorporate prize providers:

Iron Cupcake: Earth JUNE Challenge

26 Jun

This is my first time joining the Iron Cupcake: Earth Challenge. This month’s theme is SUMMER BERRIES and since blueberries are the closest ones that I could get my hand on at the moment, so I decided to give it a go.

While lemon blueberry cupcakes, or vanilla blueberry cupcakes are the most common ones you can find nowdays, I was intrigued to come up with something unusual. And since I was craving for some gingerbread cookies the other day ( I know, it’s summer :p ), so I thought..why not Gingerbread Cupcakes with Blueberries??

4-11-1

So here’s my take on this month’s ICE Challenge.I present to you:

GINGERBREAD CUPCAKES WITH BLUEBERRY FILLING AND *ALMOST* SUGARLESS CREAM CHEESE FROSTING

5-1
INGREDIENTS:
(makes 12 cupcakes)

70 g unsalted butter, softened
70 g white sugar
100ml unsulfured molasses
1 egg
1 egg yolk
160 g cups all-purpose flour
15 g cocoa powder
1 1/4 teaspoons ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon salt
1 teaspoon baking soda
120ml hot milk

DIRECTIONS:

  1. Preheat the oven to 350 degrees F (175 degrees C). Butter or line with paper liners a 12-cup muffin tin.
  2. Cream butter with the white sugar. Add the molasses, egg and egg yolk.
  3. Sift together the flour, cocoa powder, ginger, cinnamon, allspice, nutmeg and salt. Dissolve the baking soda in the hot milk. Add the flour mixture to the creamed mixture and stir until just combined. Stir in the hot milk mixture. Pour the batter evenly into the prepared tin.
  4. Bake at 350 degrees F (175 degrees C) for 20 minutes or until slightly springy to the touch. Allow to cool a few minutes in the pan and remove to a rack to cool.
  5. Recipe adapted from AllRecipe.com’s GingerBread Cupcakes with a few alterations in quantity and ingredients.

6-1

For the *Almost* Sugarless Cream Cheese Frosting:

INGREDIENTS:

250 g cream cheese
1/2 tablespoon unflavored gelatin
6 tablespoons of milk, 2 tablespoons to be combined with gelatin
3 tablespoons of powder sugar
1 teaspoon vanilla essence
1/4 teaspoon lemon juice

DIRECTIONS:

  1. Heat 2 tablespoons of milk and add in gelatin. Mix until dissolved. Set aside.
  2. Cream the cream cheese with 4 tablespoons of milk in blender/food processor.
  3. Add in the milk+gelatin mixture and vanilla essence and lemon juice. Blend for 20-30 seconds. Pour in bowl.
  4. Sift in powder sugar and mix well. Place in refrigerator for 30-60mins for it to set.
  5. Transfer to piping bag and pipe over cooled cupcakes. (Make sure to give the frosting a stir before transfering to piping bag)

This month’s prize to grab:

Our June ETSY PRIZE-PACK is from artists:

Last and certainly not least, don’t forget our corporate prize providers:

Turning Japanese, I think I’m turning Japanese..

5 Jun

I was playing around with some ideas of how to make Japanese-flavored cupcakes. Yes, of course the usually Matcha (green tea) comes to mind but then what else is there to it? Just green tea powder dumped in a vanilla based cupcake batter? No, there must be something more.

Azuki beans. Azuki paste.

Yess, now we’re getting somewhere. Now, how about if I add these yummy sweet paste to the cupcake? Ok..how about balling them up and dump ‘em in the batter? Great!

Matcha & Vanilla Cupcakes

So yes, here you are, Matcha Cupcake with azuki balls. Oh, the frosting was White Chocolate Buttercream. I thought they matched each other well. Another thing, I thought it would be fun to have the ying-yang thing going on, so I made Vanilla Cupcake with azuki balls and frosted them with Matcha Buttercream instead. They looked and tasted pretty good.


Matcha & Vanilla Cupcake

Love the contrast.

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